Pour a can of pie filling in the crock and 3 other things for a warm dessert Mom will request every visit from now on

This 3-ingredient slow cooker cherry dump dessert is the kind of low-effort, high-reward recipe I lean on when family drops by and I want something warm and nostalgic without hovering over the oven. It’s a modern spin on classic Midwestern “dump cakes,” where you literally pour the ingredients in, put the lid on, and let the appliance do the work. Here, glossy canned cherry pie filling forms the base, a simple cake mix and melted butter create a buttery, cobbler-like topping, and everything bakes together in the slow cooker into a scoopable dessert that tastes like you fussed a lot more than you actually did.

Serve this warm right out of the slow cooker, spooned into bowls. It’s lovely on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of lightly sweetened yogurt adds a nice temperature contrast. Coffee or black tea balances the sweetness, while a small glass of dessert wine or port turns it into a simple dinner-party dessert. If you’re serving brunch, pair it with scrambled eggs and a salty breakfast meat to keep the overall meal from leaning too sweet.

Servings: 6-8

1 (20–21 oz) can cherry pie filling

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick cooking spray to help prevent sticking.

Pour the canned cherry pie filling into the bottom of the slow cooker, spreading it into an even layer so it fully covers the base. This is your fruit layer.

Sprinkle the dry yellow cake mix evenly over the cherry pie filling. Do not stir; you want a loose, even blanket of cake mix covering the fruit.

Slowly drizzle the melted butter evenly over the dry cake mix, trying to moisten as much of the surface as possible. It’s fine if a few dry spots remain; they’ll hydrate as the dessert cooks.

Cover the slow cooker with its lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the topping is set, mostly dry on the surface, and the cherry filling is bubbling around the edges.

Turn off the slow cooker and let the dessert sit, covered, for about 10–15 minutes to thicken slightly. Serve warm, scooped straight from the crock into bowls.

You can swap the yellow cake mix for white or French vanilla cake mix for a slightly different flavor, or use a chocolate cake mix for a black-forest-style version. If you like a bit of texture, sprinkle 1/2 cup chopped pecans or walnuts over the dry cake mix before adding the butter. For a slightly less sweet dessert, use only about 3/4 of the cake mix and reserve the rest for another use. You can also add 1/2 teaspoon almond extract to the melted butter before drizzling for a bakery-style cherry-almond note. If your slow cooker tends to trap a lot of moisture and you notice condensation dripping back onto the dessert, you can place a clean kitchen towel or a double layer of paper towels under the lid (not touching the food) to absorb excess steam—just be sure the towel edges are secured and away from the heating element. For food safety, always start with commercially canned pie filling that’s within its best-by date and an intact, undamaged can. Avoid leaving the finished dessert at room temperature for more than 2 hours; refrigerate leftovers in a shallow container and reheat gently in the microwave or on LOW in the slow cooker until warmed through.